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Mushroom Stuffing Balls

Stuffing Balls

I love these Mushroom Stuffing Balls! They’re a fun twist on traditional stuffing – crispy on the outside and moist on the inside.  Serve them with roast chicken, turkey, or pork – and don’t forget the gravy!  Mushrooms keep the stuffing balls moist, but if mushrooms aren’t your thing, try adding sausage instead.

Mushroom Stuffing Balls

Mushroom Stuffing Balls


1 pound (454g) French loaf, cut into 1/2-inch cubes (about 10 cups)
¼ cup butter
2 cups finely chopped onion (1 large onion)
2 cups finely diced celery (about 4 stalks)
1 tablespoon ground sage
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
8 cups chopped mushrooms (454g, 16 oz)
¼ cup finely chopped parsley
1 cup low-sodium chicken broth
1 egg


  1. Preheat oven 375°F.
  2. Place cubed bread in a large bowl. Set aside.
  3. Melt butter in a large frying pan over medium heat. Add onion, celery, sage, thyme, ½ teaspoon salt, and pepper. Cook and stir until onion has softened, about 10 minutes. Add to the bowl of bread.
  4. Return frying pan to medium heat; add mushrooms and ½ teaspoon of salt. Cook, stir occasionally until all the liquid has evaporated, about 10 minutes. Add to the bowl of bread, along with parsley, chicken broth, and a whisked egg. Toss bread mixture until the bread is no longer dry looking, about 1 minute.
  5. Pack bread mixture into a 1/3 cup measuring cup, scoop out and pack into a ball, place on a parchment lined baking sheet. Repeat with remaining stuffing. Bake stuffing balls for 20 to 25 minutes.

Mushroom Stuffing Balls

Mushroom Stuffing Ball Tips:

  • Make these in advance and save yourself some time! Put the Mushroom Stuffing Balls (unbaked) in a freezer safe bag and freeze. On the day you want them, thaw them in the fridge and follow normal baking directions.

Mushroom stuffing balls in freezer bag

PS. In the original post for these Stuffing Balls, I mentioned watching the classic SNL “Schweddy Balls” skit. It’s still funny after all these years since it first aired.

One comment

  1. Awesome! I was looking at a few stuffing recipes but mushrooms make EVERYthing tasty! I think I’ll try this — and your post from last year answered my question about baking before you freeze. (The answer is yes, pre-bake, then reheat after thawing in fridge at 400 for 8 minutes.) Even if I don’t get to test everything you post, Kary, your website makes me THINK I’m kitchen savvy! Merry Christmas!